Almond and Nougat Parfait with Chocolate Sauce
4 servings
240 minutes
Almond and nougat parfait with chocolate sauce is an exquisite dessert embodying the sophistication of European cuisine. Its roots trace back to French gastronomic traditions where harmony of textures and flavors is valued. The delicate, airy parfait combines the sweetness of honey, the richness of nougat, and the crunch of almonds to create a rich flavor bouquet. Topped with velvety chocolate sauce, it gains an exquisite depth while a light bitterness from cocoa complements the sweet indulgence. This dessert is perfect for special occasions when you want to impress guests or treat yourself to something refined. The presentation of inverted parfaits dusted with cocoa adds elegance to the display, making them a true culinary masterpiece. Exquisite yet accessible in preparation, it will adorn any festive table.
1
Place paper liners in 8 muffin pan cavities. Roast the almonds without oil. Separate the yolk from the white. Whisk the yolk with 25 grams of powdered sugar until frothy. Whisk the egg white with 1 tablespoon of powdered sugar until stiff peaks form. Whip 200 grams of cream to a thick foam, combine with the egg yolk, white, honey, nougat, and nuts.
- Chopped almonds: 25 g
- Chicken egg: 1 piece
- Powdered sugar: 1 tablespoon
- Cream 40%: 300 ml
- Honey: 25 g
- Nougat: 50 g
- Chopped almonds: 25 g
2
Fill the resulting mass into the sleeve, cover with plastic wrap, and send it to the freezer for 4 hours.
3
Chop the chocolate. Heat 100 grams of cream, add the chocolate, 1 teaspoon of cocoa, and let the chocolate melt.
- Cream 40%: 300 ml
- Dark chocolate: 50 g
- Cocoa: 1 teaspoon
4
Flip the prepared parfaits, remove the rings, sprinkle the dessert with cocoa, and serve with chocolate sauce.
- Cocoa: 1 teaspoon